Ingredients

• 1/2 cup CRISCO all-vegetable shortening or 1/2 CRISCO Stick
• 1 cup sugar
• 1 egg
• 1 cup applesauce
• 2-1/2 cups sifted flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 cup raisins
• 1/2 cup chopped nuts

Directions

Preheat oven to 375ºF. In mixing bowl, blend the Crisco shortening or sticks, sugar, and egg. Beat in the applesauce till well blended. Combine the flour, baking powder, baking soda, salt, cinnamon, and cloves. Stir into creamed mixture; then mix in the raisins and nuts. Drop from teaspoon 2 inches apart on greased cookie sheet. Bake at 375ºF about 10 minutes or until lightly browned. Cool on rack.

7 dozen cookies

*Source – Crisco

Ingredients

• 1 1/3 C sifted flour
• 2 T. baking powder
• 1/2 tsp salt
• 3/4 cup butter
• 2 eggs
• 1 1/4 cup brown sugar
• 2 tsp vanilla
• 2 1/2 cup post toasties
• 3/4 cup coconut

Directions

Measure flour , add baking powder and salt. Cream shortening, add sugar gradually. Add eggs, vanilla and flour. Stir in cereal and coconut. Drop from tsp. Bake at 375(F) for 10-12 minutes.

Ingredients

• 1 pound brown sugar
• 16 ounces Karo syrup, white or dark
• 1-1/2 cups peanut butter
• 1 box (18 ounces) Corn Flakes

Directions

Combine brown sugar and syrup in a saucepan and bring to a rolling boil. Pour over peanut butter in large bowl. Beat until blended. Add Corn Flakes until well mixed. Form into balls when cool enough to handle. Press them firmly. Store covered.

Ingredients

• 3 cups plain flour, unsifted
• 1 3/4 cups raw sugar
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons anise seed
• 1 teaspoon salt
• 1 cup toasted almonds
• 3 eggs
• 1/4 cup of cornmeal (optional)

Directions

Mix flour, cornmeal (if using), baking powder, salt, almonds and anise seed. Mix well.

In separate bowl mix eggs and sugar. Gradually add flour mixture to eggs and sugar. Mix well.

Form into three loaves. Place on greased cookie sheet. Sprinkle with sugar.

Bake at 325 degrees for 45 minutes until brown.

Remove from oven (leave oven on) slice on the diagonal in slices 1/2-inch thick. Put back on cookie sheet (lay on sides). Bake at 325 degrees for about 15 minutes.

Will keep in airtight container for 2 weeks.

Source: Clarion Ledger – Jackson, Ms.

Ingredients

• 8 tablespoons margarine
• 1 cup light brown sugar
• 1 large egg
• 2 teaspoons vanilla extract
• 1 cup flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• Pinch salt
• 1/4 cup pecans
• 1/2 cup semi sweet chocolate chips
• 1/2 cup butterscotch chips

Directions

Preheat the oven to 350 degrees F.

Spray a 9-inch square baking pan with non stick cooking spray and set aside. Cream margarine and sugar until fluffy. Add the egg and vanilla and beat well. Mix dry ingredients together and beat into sugar mixture until well incorporated. Fold in nuts and chips. Put the batter into the pan and spread evenly into the corners. Bake 25 to 30 minutes until firm in center. Remove from the oven and let cool. Pop the blondies out of the pan and cut into 2-inch squares.

Yield: 6 to 8 servings

Source: CBS 2 Chicago – May 27, 2005